Southeast Asian Chicken & Corn Soup

Description

Even in the islands, it can get a little chilly, and there is nothing like a nice homemade soup to warm you up. This soup incorporates a lot of fresh ingredients to give it a real zip in your mouth.

20 min

4
Servings

Ingredients

1

handful rice noodles

15
oz

unsweetened coconut milk

30
oz

low-sodium chick broth
(or stock)

1
can

sweet corn
(reserve liquid)

4

scallions
(thinly sliced)

1/2
cup

white onion
(thinly sliced)

1
Tbsp

fresh ginger root
(minced)

1 1/2
lb

boneless skinless cooked chicken breast
(sliced thinly into strips)

2
Tbsp

sweet chili sauce

2
Tbsp

fish sauce

4

kafir lime leaves
(sliced thin; zest from the lime may be substituted)

2
Tbsp

fresh lime juice

1
cup

chopped cilantro
(roughly chopped)

Prep Time:

20 min

Total Time:

20 min

Instructions

Soak the rice noodles in a bowl of water as you prepare the soup base. In a medium saucepan, combine the coconut milk, chicken broth or stock, sweet corn, water and bring to simmer. Add the scallions, onion, ginger, and chicken breast and continue cooking until the chicken is warmed through. Add the noodles, sweet chili sauce, fish sauce, sliced kaffir and lime juice. Ladle soup into bowls and top with fresh cilantro.